Turkish Orange and Mint Ice Cream, Revani and Aish El Saraya

Spread the love
5 from 3 votes
Prep Time 2 hours
Cook Time 50 minutes
Rest Time 5 hours
Total Time 7 hours 50 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 202 kcal


For the Revani syrup:

  • 300 g Sugar
  • 375 ml Water
  • Juice of one lemon

For the Revani batter:

  • 3 Pc. Eggs
  • 1 pinch Salt
  • Vanilla extract
  • Zest of two untreated lemons
  • 100 g Sugar
  • 100 g Oil
  • 75 g Yogurt
  • 300 g Durum wheat semolina
  • 70 g Flour
  • 1 packet Baking powder
  • 100 ml Milk (for basting)
  • 375 ml Syrup (for basting)
  • 50 g Coconut crumble (for decorating)

For the orange and mint ice cream (for 10 servings):

  • 250 ml Milk
  • 200 ml Whipped cream
  • 200 g Sugar
  • 3 Pc. Zest and juice of an orange
  • 5 leaf Mint fresh

For the syrup from Aish el Saraya (for 6 small glasses):

  • 175 ml Water
  • 150 g Sugar
  • 1 tsp Orange blossom water
  • Juice and zest of an orange

For the Ashta cream:

  • 500 ml Whole milk
  • 1 tbsp Vinegar

For the milk pudding:

  • 300 ml Whole milk
  • 50 g Sugar
  • 10 g Rice flour
  • 15 g Starch

For layers:

  • 8 Discs Zwieback
  • 50 g Chopped pistachios


Revani - Turkish yoghurt semolina cake:

  • Rub the peel of the organic lemons and set aside. First the syrup is made. To do this, mix water and sugar in a large saucepan and bring to the boil, after about 2 minutes squeeze the lemon and add the lemon juice to the syrup, cook for another minute, then remove from the stove and let cool down completely.
  • Preheat the oven to 170 ° C top / bottom heat.
  • Mix the eggs with salt, vanilla extract, lemon zest and sugar in about 4 minutes until creamy. Stir in the oil and yogurt on a low setting. Mix the baking powder with flour and add to the dough together with the semolina, stir briefly. Pour the dough into a springform pan lined with baking paper and bake in the oven for approx. 35-40 minutes.
  • After baking, let it cool for about 2 minutes and then immediately pour the cold milk and then the cold syrup over it. Let the cake cool completely and then store covered in the refrigerator.
  • Remove from the springform pan and cut into diamonds, sprinkle with coconut sprinkles and serve. The cake can be kept in the refrigerator for several days and remains moist.

Orange-mint ice cream:

  • Heat about 100 ml of the milk and completely dissolve the sugar in it, stirring constantly. Mix the rest of the milk with the juice and zest of all oranges, as well as the previously crushed mint leaves. Now mix the warm milk with the rest of the cold milk. Use a mixer to whip the cream until stiff. Slowly fold the cream into the cold orange-mint milk. Pour the mixture into the ice cream maker and let it freeze for about 40 minutes.

Aish el Saraya - Arabic Tiramisu (layered)

  • The first thing to do is prepare the syrup. To do this, bring the water and sugar to the boil and after about 3-4 minutes add the orange blossom water and the orange juice / orange zest. Let simmer for 1 minute and take off the stove to cool down.
  • For the Astha cream, heat 500 ml of water with a tablespoon of vinegar in a saucepan until the cream settles (white lumps rise and the liquid becomes watery). Skim off the cream and leave to cool.
  • Then the milk pudding is prepared. Boil 300 ml milk with 40 g sugar. Then stir in rice flour and starch and let thicken to a pudding. After the pudding and cream have cooled, stir both together. If you don't like it so lumpy, you can puree the cream with a hand blender.
  • Before layering, the rusk slices must be chopped up and the pistachios chopped. First, some of the chopped up rusk slices are placed in a glass or casserole dish and soaked with plenty of syrup, followed by a layer of Ashta cream, this is then sprinkled with some chopped pistachios and the second part of the rusk slices is placed on the Given pistachio / Ashta layer. The same procedure is used for this as with the first shift.
  • Finally, the last layer should consist of Ashta cream, on which there are again pistachios at the top.


Serving: 100gCalories: 202kcalCarbohydrates: 33.9gProtein: 2.6gFat: 6.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Yeast and Milk Croissants

Moroccan Tagine with Msemen and Mint Salad